Chicken-n-Corn Bake

Chicken-n-Corn Bake

6 boneless, skinless chicken breast halves (about 1-1/2 pounds total)

1/4 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 (6-ounce) package cornbread stuffing mix

1 (8-3/4-ounce) can whole-kernel corn, drained

1 cup boiling water

1/4 cup (1/2 stick) butter, melted

1 (10-3/4-ounce) can condensed cream of celery soup (see Options)

1/3 cup milk

1 tablespoon chopped fresh parsley

Preheat oven to 375 degree F. Coat a 9" x 13" baking dish with cooking spray.  Place chicken breast halves in a single layer in baking dish, and season with garlic powder, salt, and pepper.  In a large bowl, combine stuffing mix, corn, water, and melted butter; mix well and spoon over chicken.  In the same bowl, combine soup, milk, and parsley; mix well. Pour over stuffing then cover with aluminum foil and bake 35 minutes. Uncover and bake 8 to 10 more minutes, or until no pink remains in chicken and stuffing is golden.